Just because something looks in perfect doesn't mean that it's not perfect, right?

It's really not only beauty nine beholder, but it's like who's setting the standards?

Quite frankly, they're ugly.

Delicious at its core, though, is to sort of be accepting of many different things and understanding that multiple truths might be true and ultimately know that there's hidden value in certain things.

You may not like it right off the bat, but the more you're patient with it, the more you understand it, you might find it to be more delicious than originally thought.

Koreans called bread bonk Chinese call it being so.

There's a lot of words in China, Japan, Korea that have very similar associations, and having spent time and travel throughout those regions and needing a lot of bread, I just thought, Well, this is wildly not misrepresented, I think misunderstood you look at this.

You're gonna be like, Oh, that's just like a flatbread.

I think the next story for me is like, how do you make the flat bread?

What is it similar to?

And my howdy.

Consume it because you could stuff it.

You could just tear it off and dip it in something.

I mean, it's just bread, man.

It's Gretel bread.

I'm gonna make some water.

We're gonna put in some yeast and flour, change the recipe with some sugar, sometimes assault.

We're gonna pour shit out, probably like 100 grams ventured out, proof it and then roll it out again and then put it on the griddle.

Probably.

It's like 350 degrees and cooking in like a pancake long story cut short.

It just really delicious.

And it allows us to serve it with this thing called.

He holds on basic chickpea depth, but we're not making it Like traditional homis, it's way more Asian, if not anything.

Maur American with ferment, chickpeas with Koji, which is aspergillus or Z, which is very popular right now.

But is the engine that drives much of Japanese for many goods.

I'm mixing in lemon juice and olive oil, and some test me oil, maybe a little girl, and we garnish it with sesame seeds and a little chili sesame oil.

That's a super simple process, but it's actually very, very hard to get right.

I think with major domo, we want to do something that was out of our comfort zone a little bit.

I think there's some obviously DNA from what we've done in the past, but we really wanted to celebrate what it might mean to be a Los Angeles restaurant, and I think for us we were trying to think if this was our only restaurant, what would that look like?

This is it.

So I think it's a celebration of all things California, and I think if you look at California cuisine today, it's really is a continuation of what Wolfgang said years ago, which is like a melting pot.

Our food here should represent that three Mission Star restaurants are fantastic, but you shouldn't only celebrate those restaurants.